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Leek and pear salad

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 2 tbsp pumpkin seeds
  • 2 bulb(s)
  • 75g Camembert(s)
  • 3 tbsp apple cider vinegar
  • 50 ml apple juice
  • 1 tbsp sweet mustard
  • 1 lemon(s), the juice
  • salt and pepper
  • 4 tbsp walnut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for the autumn and winter season

For the salad: First, clean the leek, slice it lengthwise, and wash it. Cut it into thin slices, reserving the dark green part for other recipes. Then, roast the pumpkin seeds in a dry pan until golden brown. Now, wash the pears, quarter them, and remove the cores. Dice the pear flesh. For the vinaigrette: Mix the apple cider vinegar with the apple juice, mustard, and lemon juice. Season with salt and pepper. Whisk in the walnut oil. Roughly chop the pumpkin seeds, tear the Camembert into pieces, and toss both seeds over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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